Miso Mushroom Udon

Method

1. Prepare seaweed garnish by toasting one sheet of nori on a large, dry flat pan on medium heat, turning the sheet over to toast both sides until crispy. Cut the sheet into smaller sizes if it’s too big, so that it will sit flat inside your pan. Rest toasted nori on a wire rack. When cool, cut nori into thin shreds using kitchen scissors. Set aside.
2. Add udon noodles to a large, heat proof bowl. Add enough boiling water to completely cover the noodles. Using chopsticks, gently loosen the strands of noodles without breaking them. Set aside.
3. Meanwhile, mix the miso and butter together in a small bowl and set aside.
4. Start your sauce by adding 1 tbsp oil into a large non-stick pan. Heat to medium-high heat then add sliced mushrooms, spreading them out in the pan so that they can colour. Cook on medium-high heat until the mushrooms are golden. I cook my mushrooms in two batch to avoid overcrowding my pan and to avoid my mushrooms sweating. Set mushrooms aside.
5. Add another 1 tbsp oil and garlic into your pan and stir fry until the garlic is fragrant. Add mushrooms back into the pan and stir fry to coat with the garlic oil.
6. Add miso butter mix and stir to melt and disperse in the pan to form the sauce.
7. Scoop out 1/8 cup of udon noodle water (set aside) then drain the noodles. Add the noodles to the pan and toss through. Bring to the boil then add noodle water and stir fry for the sauce to emulsify.
8. Turn off the heat then add Parmesan. Toss through to melt. Season with salt and pepper.
9. Divide between 2 bowls/plates and garnish with spring onions and nori shreds. Enjoy hot.